While navy beans are the classic choice for baked beans, you can also experiment with kidney beans, pinto beans, or Great Northern beans. Choose beans that hold their shape well during slow cooking.
If you’re using dried beans, it’s essential to pre-soak them overnight. This helps them cook evenly and reduces cooking time. Alternatively, you can use the quick-soak method by bringing beans to a boil and letting them sit for an hour before draining.
Baked beans benefit from slow, low heat. Whether you’re cooking on the stovetop, in the oven, or in a slow cooker, low and slow cooking allows the beans to absorb the rich flavors of the sauce and spices.
For the perfect balance of flavors, add a touch of sweetness. Use brown sugar, molasses, or maple syrup to complement the savory ingredients and give the beans that rich, caramelized flavor.
Add a touch of smoked paprika, chipotle powder, or even a small amount of liquid smoke for a smoky, deep flavor that’s perfect for baked beans. A small amount of bacon or smoked sausage can also add savory depth.
Start by sautéing onions, garlic, and even bell peppers to create a flavorful base for the beans. These aromatics give the beans a solid foundation of savory and sweet flavors.
To balance out the sweetness and smokiness, add a bit of vinegar—preferably apple cider vinegar—for acidity. A small amount of mustard also adds a nice tangy kick to the sauce.
For the sauce, combine tomato paste or crushed tomatoes with molasses, ketchup, and soy sauce or Worcestershire sauce. These ingredients provide the base of a rich, tangy sauce that coats the beans beautifully.
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